These Crispy Oven Fried Chicken Thighs are a great alternative to tradional frying! They are easy to make and don’t forget to add the honey mustard sauce!
**Originally published October 2015**
These crispy oven baked chicken thighs make a great weeknight meal!!
My husband is always asking for fried chicken, always. Like every time I ask what sounds good for supper, he gives me the same answer. (I really don’t know why I even ask.)
While I do like fried chicken I don’t like the amount of work that it requires and the mess it can make. Plus, it isn’t the healthiest meal to eat on a regular basis.
That’s why I like to oven “fry” my chicken. It’s less mess and it’s a healthier option.
About these oven fried chicken thighs:
Normally I just coat the chicken in seasoned flour and bake it, which is really good, but I miss that thicker breading and crunch you get when you traditionally fry chicken. You know what I mean??
I had to do an updated version of these crispy oven fried chicken thighs. For one, the pictures were horrible and two I have changed the recipe over time and wanted to share those changes with you.
Plus, I made a super yummy honey mustard sauce to drizzle over the top. Completely optional, but totally delicious!!
It’s also an easier version. The original required marinating in buttermilk for an extended length of time and while it did make for really tender and tasty chicken, I never remembered to do it, so that step went out the window.
Chances are if I am too busy to do this step many of you probably are too.
I also swapped out the panko breadcrumbs for cornflakes (my secret ingredient) on a whim one evening. I thought I had breadcrumbs in the pantry and didn’t. But instead a half empty box of cornflakes that needed to be used up.
That is classic me right there!! I always start a recipe without checking to make sure I have everything!
These Crispy Oven Fried Chicken Thighs:
- Are great served with a few of these:
- And for dessert:
- 6 bone in skin on chicken thighs
- 1/4 cup all purpose flour
- Season salt to taste
- 1/2 teaspoon of each: onion powder, garlic powder, paprika
- 2 eggs
- 2 tablespoons milk
- 1 1/2 cups finely crushed cornflakes I like to do this by placing in a resealable plastic bag and using a rolling pin to crush
- 1/4 cup olive oil
- HONEY MUSTARD SAUCE
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
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Preheat oven to 400 degrees F.
-
In a shallow dish combine the flour, salt, onion powder, garlic powder and paprika. In a second shallow dish combine the eggs and milk. In a third shallow dish combine the crushed cornflakes and olive oil.
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Dredge one chicken thigh in the flour mixture coating all sides. Dip into the egg wash coating all sides. Dredge in the cornflake mixture coating all sides. Place on a large baking sheet. Repeat with remaining chicken thighs. Bake for 45 minutes or until an internal temperature of 180 degrees F.
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OPTIONAL HONEY MUSTARD SAUCE: In a small bowl combine the mayonnaise, honey and dijon mustard.
- If using a food processor to make your cornflake crumbs be careful not to process too fine.
Barbara says
You left out how high to set oven. I’m going to assume it’s 350-375 if it cooks for 45 minutes,
Malinda says
Thanks for catching my mistake, Barbara! I fixed it in the recipe. I actually cook it at 400 degrees F which helps it get the crust crispy. Thanks again hope you enjoy.
Barbara says
Thank you. I actually cooked it at 400 as well. I really liked it – others didn’t like the crust but I did change it just a tad. 🙂 I didn’t put the oil in the corn flake crumbs (which I finely ground). I just used them plain but sprayed Pam on it for the oil content. I guess, for any one else who might read this, doing the corn flake crumbs that fine made it more like corn meal. But as I said I really liked it. Thanks again
Malinda says
I’m sorry the others didn’t like it Barbara! Maybe I should specify in the recipe directions not to grind them too fine. Thank you so much for your comment!!
Leah B. says
Not sure if the author edited this after your comment, but the instructions definitely say preheating your oven to 400 degrees is the 1st step.
Wen says
If you pan fry the tops for about a minute or so before putting it in the oven, it makes a huge difference! Super crispy!! 😊
Malinda says
Wonderful tip!! Thanks! 🙂
Amanda says
This looks absolutely delicious! I can’t wait to try it! Thanks, Malinda.
Malinda says
Thank you Amanda! I hope you enjoy!
Grandma says
I must get some chicken and make this. I know Paul will love them and also the honey mustard sauce.
Malinda says
Let me know how you like it!
Danielle Green says
I am a huge fan of honey mustard! This looks great, and I’ll be trying the honey mustard addition for sure!
Malinda says
Thanks Danielle!! 🙂
Melissa Howell says
I have people in my family who always suggest the same thing when I ask what they want for dinner, too. I’m like, “We can’t have chicken and potatoes for every meal,” and they are like, “Why not?” I bet they would love these, and I love that it doesn’t take all the time or make all the mess of traditional fried chicken!
Malinda says
Lol! I’m glad we aren’t the only ones!! Thanks, Melissa! 🙂
Julie Evink says
You had me at FRIED Chicken!!! I can’t wait to give this a try! And the honey mustard!!! MMM!!!
Malinda says
Thanks Julie!! 🙂
Grandma says
Made these for Paul and me for lunch yesterday and we both thought they were scrumtous. Had drumsticks on hand so used them but it worked real good too.
Malinda says
I’m so glad you liked them!! Thanks Grandma!
Elena says
Hey Malinda this chicken recipe looks so yummy! I can not wait to make at home! Is it easy to make?
Malinda says
Yes, I feel they are pretty easy to make. I hope you enjoy!
Erin @ The Speckled Palate says
WOW! These chicken thighs look dymanite! I’m a sucker for anything involving a nice crunch and a honey mustard dipping sauce, so I have good reason to think these wouldn’t last long in my house! YUM!
Malinda says
Thanks Erin!! 🙂
Cabrina says
I dont have corn flakes can i use breadcrumbs instead?
Malinda says
Yes, you can. It may not be as crispy though. Thanks and I hope you enjoy! 🙂
Michelle says
I tried this and the skin was not crispy at all.
Malinda says
I’m sorry the recipe didn’t turn out as you hoped!
Michelle says
do you have any idea why that happened?
Malinda says
Hi there, sorry I didn’t get back to you sooner!! It’s hard to say what could have gone wrong. They won’t be the same as fried chicken but the coating shouldn’t be soggy either. You could try using panko breadcrumbs instead of the cornflakes to see if that works better for you. Let me know if you try these again! Thank you!
Marion says
What would be the cooking time for boneless, skinless thighs?
Malinda says
Check them after 30 minutes. Thanks for asking and let me know how you like them! 🙂